Dixie Drift IPA Clone Beer Kit - Extract

Description

Your Dixie Drift IPA Clone draws from the easygoing style of SweetWater IPA and gives you a balanced American IPA with pine and citrus notes from the hops. Pale Ale Dry Malt Extract, Caramel/Crystal Malt 40L, and Aromatic Munich Malt create a toasty, slightly sweet base that supports the hop character without overwhelming it. Columbus, Cascade, and Centennial hops deliver layers of pine and citrus bitterness that finish clean and crisp, while the SafAle US-05 yeast keeps fermentation neutral so the malt and hops shine through.

Your Dixie Drift IPA Clone kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 6.4% - 6.8%
• Original Gravity: 1.060 - 1.070
• Final Gravity: 1.012 - 1.016
• IBUs: 55
• SRM: 14

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 6 lbs Pale Ale Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Caramel/Crystal Malt 40L
• 2 lb Aromatic Munich Malt

Hops (substitutions based on availability)

• 1 oz Columbus (60 min)
• 1 oz Cascade (15 min)
• 1 oz Centennial (5 min)
• 1 oz Cascade (dry hop)

Yeast (substitutions based on availability)

• 1 packet SafAle US-05 Yeast

Also Included

• 5 oz Priming Sugar
• Irish Moss/Energizer Combo Packet
• Muslin Grain Bag

Instructions

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with warm water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days.
13. Transfer to a secondary fermenter and add the dry hop addition. Dry hop for 4-5 days.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!